Monday, 21 March 2011

Apulian-Style Bruschetta with Baby Plum Tomatoes and Basil

Kitchen Play List: Nicola Benedetti ~ Mendelsson MacMillian Mozart

Today we had the pleasure of a visit from friends, R & H and their little one A.  We hadn't seen them since My Love's birthday party in November so we had been looking forward to seeing them a lot. They were bringing with them their little one, A, who we hadn't met before and he turned out to be the cutest little fella. He soon became a member of the Sock Stealer fan club along with every other little one that has ever met him! lol.

I know that R is a fan of Italian food so I set our lunch menu to that. I wanted something for them to snack on when they got here so I decided to try a bruschetta recipe from Vegan Italiano  by Donna Klein. I was lucky to find some baby plum tomatoes that were beautifully ripe. 

Apulian-Style Bruschetta with Cherry/Baby Plum Tomatoes & Basil
(Recipe from Vegan Italiano by Donna Klein)

1 large ciabatta loaf, sliced horizontally 
1 garlic clove, halved
2 cups cherry/baby plum tomatoes, preferably vine-ripened, cut into eighths
1/2 cup fresh basil leaves, finely chopped
1/4 cup extra virgin olive oil
1 tsp salt
freshly ground black pepper

Preheat the oven to 350'F/180'C/Gas Mark 4.

Place the bread halves, cut sides up, on the centre shelf and bake for 15 minutes, or until crispy and golden, taking care that the bread doesn't burn. While still warm, rub the top of each half with a halved garlic clove. Set aside to cool. 

Meanwhile, add the tomatoes, basil, oil, salt and pepper to a medium bowl; toss well to combine. Let stand about 10 minutes to allow the flavours to blend; toss again. Distribute the tomatoes and their dressing evenly over the top of the bread halves. Cut each bread half into 8 wedges. Serve within 1 hour.